It would seem Summer is the season of change at San Carlo Group as this month we also introduce a new menu at our San Carlo restaurants nationwide.

Using the finest produce flown in from the markets of Milan, our Group Executive Chef, Filippo Pagani, and his experienced kitchen team have developed meat and grill dishes and seafood specials – combining main ingredients with seasonal vegetables, herbs and fruits.

New creations include:

• Nodino di Vitello Burro e Salvia, Veal cutlet specially imported from Tuscany and cooked in butter and sage.
• Abbacchio Ligure, Baked rack of lamb with red wine and mixed herbs.
• Pappardelle Cipriani ‘Alla Piemontese’, Famous Cipriani pasta ribbons, sauteed with porcini mushrooms, garlic, parsley butter, Parmesan shavings and drizzled with truffle oil.
• Branzino al Sale, Baked salted and crusted whole sea bass, flamed with vodka (Special).

A selection of Grills, cooked using charcoal and wood, are also a new addition. Chateaubriand Steak (28 day aged) served with a Bearnaise sauce and 35 day dry aged Ribeye, Sirloin and T-Bone steaks now sit alongside old favourites on our extensive San Carlo menu.

A feature dish on the Florentine Grill is the Tomahawok Steak (for two), a large bone-in steak with a big, rich flavour – one of the rarest and most expensive steaks from the USA.
Filippo Pagani said: “Every chef enjoys creating dishes to mark a new season. We use the freshest ingredients and produce of the highest quality so every mouthful is divine!”

The Summer menu is now being served in San Carlo Manchester, Birmingham, Liverpool, Leeds, Bristol and Leicester.

The seasonal Spring/Summer menu is now being served at all our restaurants and many of the new dishes are already becoming stand-out favourites.
We’ve chosen three of our most popular creations which are sure to whet your appetite!

Fumo Manchester – Risotto Shellfish. One of our new ‘Piatti da Dividere’, plates to share, this special risotto is full of fresh shellfish including prawns, mussels, calamari and clams.

San Carlo Birmingham – Ossobuco with Gnocco Romano Veal Shank. A delicious new creation from our Group Executive Chef, Filippo Pagani.

San Carlo Bristol – Ravioli stuffed with Pecorino & Truffle Cream Sauce. This indulgent dish featured on our specials menu for National Vegetarian Week and, it’s so good, we’re keeping it on the menu … and it’s not just for vegetarians!

The new Spring/Summer menu is now available at all San Carlo Group restaurants nationwide.

We’ve been enjoying the lighter nights, sunshine and all the fresh ingredients that the new season brings and our chefs have been working hard in the kitchen developing menus to reflect the warmer months.

Using the finest produce flown in from the markets of Milan, delicious, light and colourful dishes bring a taste of the Italian Spring and Summer to your plate – and a burst of flavour to every mouthful.

Our experienced kitchen team have expertly matched seasonal vegetables, salads and fruits such as asparagus, green beans, peas, chicory, watercress, lemons and apricots and combined them with main ingredients from crab, mackerel and sardines to lamb and pork.

The new Spring/Summer menu will be available from 1st May – and it’s so enticing we can’t guarantee you won’t want to try everything! 

San Carlo. Sounds familiar…Well if you haven’t heard of San Carlo, where have you been? Widely regarded as one of Birmingham’s top Italian restaurants, it serves a huge selection of food and you don’t have to break the bank to eat there at all.

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Following the huge success of our Birmingham Fumo restaurant, we are delighted to announce that Fumo will be coming to Manchester to treat you to the same chic Italian all-day dining experience. Whether you’re after a sparkling after work cocktail or celebrating a special occasion, Fumo is the ideal setting, where you’ll be met with genuine Italian hospitality. This hospitality is combined with mouthwatering ingredients expertly crafted to create contemporary sharing dishes that are perfect to enjoy with friends. Watch this space for more information and opening details.

Chef Simon Rogan, Radisson Blu Edwardian Manchester general manager Stephen Miles and San Carlo Group’s Carlo and Marcello Distefano were awarded for their ‘exceptional achievements’ at a ceremony at the Northern Bar & Restaurant Show in Manchester yesterday ..Read more.

The Distefano family has built a global restaurant empire from its adopted Manchester home town. But instead of being blinded by the lights of big schemes and paparazzi flashes, smaller concepts are taking the lead. Nick Johnstone speaks to managing director Marcello Distefano…

Fumo, San Carlo’s group’s latest opening in Birmingham has taken the city by storm, receiving outstanding reviews in the local press and creating an unprecedented buzz of excitement on the restaurant scene.

The new concept cocktail bar and restaurant in Waterloo Street, serves small dishes of Venetian tapas know as cicchetti and is located adjacent to the group’s very first San Carlo restaurant in Temple Street which is currently undergoing a £1million refurbishment.

A feature of Fumo is its stunning, sweeping bar which offers more than 50 cocktails expertly created by professional trained bar staff.

The extensive, freshly prepared cicchetti menu reflects the offering at San Carlos award winning Cicchetti restaurant in Manchester. Which, like Fumo, is acclaimed as the city’s most fashionable ‘hot spots’

San Carlo Group is an independant, family run business which was established in 1992 by Carlo Distefano who is now chairman.

The group now has restaurants throughout the UK and in addition to Birmingham include; Bristol, Leeds, Leicester, Liverpool, Manchester and London, where within the next few weeks it will open a second venue in the Capital’s theatre land hub Piccadilly .

The business is also developing it’s international franchise operation with Signor Sassi restaurants in the Middle East and Bangkok.